Toasted Coconut Shortbread

Total Time
Prep 20 mins
Cook 25 mins

From Complete Book of Thai Cooking by Linda Stephen.

Ingredients Nutrition


  1. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in vanilla.
  2. In a separate bowl, combine flours, corn starch, and coconut. Add to butter mixture and mix until blended. Shape dough into a flattened disc. Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
  3. On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary. Cut dough into rounds with a 2 inch cookie cutter dipped in flour. Reroll dough as necessary, without adding too much flour. Place cookies on parchment-lined baking sheets. Sprinkle lightly with sugar.
  4. Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden. Cool on wire racks.


Most Helpful

Loved these cookies. I made half a recipe to serve with our Thai shrimp and spinach entree. Only baked 9 but they were so good. Will bake the rest today.

adopt a greyhound January 18, 2013

I love coconut and shortbread so this was a winning combination to startfor me and these didn't disappoint! I cut the recipe in half, and the only change in ingredients I made was to sub 6 TBLS of coconut flour for 6 of the all purpose. After mixing I rolled the dough into logs and chilled, then sliced off the cookies I wanted to bake - much simpler then the other method. I sprinkled with coarse decorator sugar crystals before baking. The coconut flavor is a little lighter then I'd hoped, but still quite yummy. I'm going try melting some unsweetend choc with coconut cream and giving them a drizzle - I'll report back later! Thanks Az G for sharing! Made by one of the Unrulies Under the Influence for ZWT6

momaphet May 28, 2010

Made as written for ZWT6 as my 1st effort & I love this shortbread! The dough is buttery soft, but still rolled easily for me w/some chill time & w/o using extra flour. The coconut flavor is a lively presence at a perfect level. I do not recall ever using a heavy amt of cornstarch in shortbread b4 or an extended baking time at a lower oven temp, but both work well & the texture is spot on. It is a bit plain visually, so I opted for a generous sprinkle of sugar for its sparkle & suggest that + the chill time I mentioned. Thx for sharing this great recipe w/us. Yum!

twissis May 20, 2010

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